生物转化γ-氨基丁酸酿酒酵母的筛选及其在桑葚酒酿造中的应用

摘要

In order to obtain yeasts which could produce γ-aminobutyric(GABA) and brew good performance mulberry wine,3 strains of GABA-producing yeast were screened from Sichuan pickles by paper chromatography.Then,they were identified as S.cerevisiae and C.tanzawaensis using the physiological and biochemical tests and the phylogenetic analysis.The performance of GABA-producing yeasts was assessed by high-performance liquid chromatography (HPLC) method.The results showed that the S.cerevisiae JM037 produced higher yield of GABA,and the content of GABA reached 670 mg/L.Then S.cerevisiae JM037 was further analyzed for its tolerance properties and mulberry wine brewing ability.The results showed that S.cerevisiae JM037 had good comprehensive tolerance properties and it GABA-producing capacity increased to 1145 mg/L at 144 h.Ethanol production was 38.36 g/L at 168 h,while residual sugar dropped to 3.06 g/L at 216 h.In addition,ethanol synthesis rate and the residual sugar consumption rate of S.cerevisiae JM037 was relatively slow compared with angel yeast,but S.cerevisiae JM037 has a unique capacity to produce GABA.Therefore,S.cerevisiae JM037 has potential for brewing fruit wine with GABA.%为获得产γ-氨基丁酸(γ-aminobutyric,GABA)并酿造桑葚酒性能良好的酵母菌,采用纸色谱定性分析从四川泡菜中分离筛选出3株产GABA酵母菌,经生理生化和18S rRNA测序分析,菌株JM009和JM037被鉴定为酿酒酵母(S.cerevisiae),菌株JM024被鉴定为C.tanzawaensis.通过高效液相色谱对酵母菌GABA表达能力评估发现,酿酒酵母JM037发酵产GABA的能力较强,达670 mg/L.进一步对其进行耐受性和桑葚发酵性能分析,结果表明,酿酒酵母JM037对酒精、SO2、葡萄糖和pH的综合耐受性良好,并在发酵桑葚果汁后,乙醇产量在168 h达到38.36 g/L,残糖质量浓度在216 h降至3.06 g/L,GABA质量浓度在144 h提高到1 145 mg/L,以安琪酵母为参考,乙醇产量和残糖质量浓度差异不大,但酿酒酵母JM037具有独特的产GABA能力.因此,酿酒酵母JM037具有酿制富含GABA桑葚酒的潜力.